Chef

JOSE MANUEL

GARRIDO POPOCA

Sous Chef

manuel_garrido_popoca@hotmail.

com

+52-998-*-**-**-**

Cenzontle St. A.10 lt.2 #30

Cancun, Quintana Roo, Mexico

TECHNICAL SKILLS

Expert in Mexican, caribbean,

latin and italian cuisine. Fine

dining restaurants, butchery

knowledge, catering, inventory,

costing recipes and elaboration

of menus. Payroll adminiatration,

staff motivation skills, feedback

and expert maximizing the

material and human resources

under my charge. Adapted work

under preassure and passion.

EXPERIENCE

The Grand Moon Palace

Sous Chef

January 2019 - To date (actual role)

In charge of running the operation in 24 kitchens. 380 cooks and 28 supervisors. Ensuring the quality and standars in the resort. Hiring and training staff. Menu development. Supervision in buffets and a la carte restaurants. Norwegian Cruises Line

Restaurant chef

April 2018 - October 2018 (1 contract)

In charge of operation at Mexican restaurant in the opening in Norwegian Bliss vessel. 5000 guests. Authenticaly Mexican cuisine. Menu development. Training staff of diferent nationalities.

Fiesta Americana Grand Coral Beach

Jr Sous chef

March 2016 - March 2018

In charge of running the culinary operation within the resort. Ensuring the quality standards of 5 diamonds award hotel. Focus on food quality. Guest satisfaction and colleage engagement maintainig a profitable food cost and higyene standards. Supervision in 12 outlets including butchery and pastry. Restaurants within the resort as five diamonds award AAA Le Basilic and four diamonds award winning La Joya. Banquets facilities up to 1200 covers with simultaneos events at same day. Hiring and training staff. 100 cooks, 14 supervisors. Menu development. Leading kitchen in chef's absence.

Fairmont Mayakoba

Restaurant chef

Marzo 2014 - Febrero 2016

Chef at Las Brisas restaurant. Latin contemporary cuisine. Breakfast and lunch a la carte, Fine dining 4 diamonds AAA award. Creating seasonal menus, costing recipes and standardizing procedures. Leading and training staff. 16 cooks, 2 supervisors.

Fairmont Mayakoba

Main kitchen chef

November 2011 - March 2014

Supervision in banquets, butcher shop and staff cafeteria. In charge of production and supervised the quality, stocks and procedures. Monthly inventory maintaning a profitable food cost. Dayli menus to 700 pax. Banquets events up to 2200 pax in buffet and gala dinner. Production center to outlets.

EDUCATION

Colegio de Educacion Profesional Tecnica

Food and beverages technical

ACHIEVEMENTS & AWARDS

Working 2 years in culinary festival at Mayan Palace resort as sous chef of chef Pierre Lichtenauer, mâitre chef culinier. Sous chef in the opening of new concept latin coastal grill at Las Brisas restaurant by Richard Sandoval. Superior knowledges in higyene programs Cristal, Preverisk, Ecosure, USPH, HACCP. Sous chef certification by Fairmont Hotels and resorts. Leader of the year in 2014, Fairmont Mayakoba.

PERSONAL PROFILE

Date of Birth : 22 09 89

Marital Status : Married

Nationality : Mexican

Known Languages : Ingles, Español

Contact this candidate